- 1kg floury potato, such as Maris Piper or King Edward
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- a bunch of spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 corn on the cob or 175g/6oz frozen sweetcorn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 200g peeled prawn, defrosted if frozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- a good handful of fresh parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Boil the potatoes in their skins for 20-25 minutes until just tender. Leave to cool, then peel off the skins. Grate into a large bowl using the coarse side of the grater.
Chop the spring onions fairly finely and strip the corn from the cobs if using fresh (see tip below). Boil the fresh or frozen corn for 3 minutes, then drain well and add to the potatoes with the spring onions, prawns, parsley and plenty of salt and pepper, mixing well. Shape the mixture between your hands into eight cakes. Dust lightly with flour. You can chill the cakes for several hours, on a plate covered with cling film, until you are ready to cook them.
Heat a generous knob of butter and a drizzle of oil in a pan, add four potato cakes and fry for 3 minutes, flip over and fry for a further 3-4 minutes, until crisp and golden. Remove and keep them warm while you cook the rest of the cakes. Sprinkle with sea salt and pepper and serve with wedges of lemon on the side for squeezing over, if liked.
Using corn on the cobTo slice the kernels from a corn on the cob, hold the cob upright, with the pointed end resting on a board. Using a sharp knife, cut downwards with a sawing motion, working your way round the cob in about 6-8 slices.